Countryboyswagger
Knows what a fatty is.
- Joined
- Jul 7, 2012
- Location
- Gray, GA
Okay. Stop right there. There's no possibility of using a stick burning or even charcoal burning pit for the restaurant. With that being said, I use charcoal for all my smoking at home so I'm used to having a nice, dark brown to black bark on my bbq. I love it. It tastes amazing.
Okay.
Let's say I was able to start up a restaurant. It's in a downtown area so there's no place to put a big (or small) stick or charcoal burning pit out back. I want to keep the nice smoke flavor/ring/bark/etc that I get at home on whatever product I make in a restaurant. Which leaves me with about two options.
I've never cooked on or eaten meat from a gas style smoker (ole hickory, southern pride, etc) or a pellet smoker (mak, fec, etc) that I was aware of. What are the advantages/disadvantages between these types of smokers? Gas with wood logs or pellets? How do they compare with a wood or charcoal smoker as far as taste, smoke, bark, texture, etc. I see that most people deem them inferior, but I've read that comp teams have won with both kinds of smokers so is it really that big of a difference? Is it only when you really, really know what you're looking for that you can taste a difference?
Reading back over this I noticed that there are a lot of questions and I apologize. Feel free to ask me retaliatory questions if you feel the need to get back at me.
Okay.
Let's say I was able to start up a restaurant. It's in a downtown area so there's no place to put a big (or small) stick or charcoal burning pit out back. I want to keep the nice smoke flavor/ring/bark/etc that I get at home on whatever product I make in a restaurant. Which leaves me with about two options.
I've never cooked on or eaten meat from a gas style smoker (ole hickory, southern pride, etc) or a pellet smoker (mak, fec, etc) that I was aware of. What are the advantages/disadvantages between these types of smokers? Gas with wood logs or pellets? How do they compare with a wood or charcoal smoker as far as taste, smoke, bark, texture, etc. I see that most people deem them inferior, but I've read that comp teams have won with both kinds of smokers so is it really that big of a difference? Is it only when you really, really know what you're looking for that you can taste a difference?
Reading back over this I noticed that there are a lot of questions and I apologize. Feel free to ask me retaliatory questions if you feel the need to get back at me.